Programmes And Settings - Swann SB22110N Manual

PROGRAMMES & SETTINGS
1. BASIC
For white and mixed breads, that mainly consist of white flour. The bread has a compact
consistency. You can adjust the bread crust browning by setting the COLOUR button.
If white bread is your thing, then this is the setting you will use the most.
These days, flour manufacturers have cottoned on the fact that more people use
bread makers. Many have formulated their flour to work very well in these machines.
You may find that BASIC setting can be used for wholemeal or brown too.
2. FRENCH
For light breads that have little or no fat content. Normally the bread is fluffy and has
a crispy crust. It doesn't keep for as long due to low fat content - and it doesn't come
out as sticks!
3. WHOLE WHEAT
Whole wheat flour requires longer kneading and rising steps. The bread will usually
be more compact and heavy due to the lower gluten content in these types of flour.
Very often, the recipe will call for some white flour to be added too - to help the whole
meal develop the gluten required to help the bread rise.
4. QUICK
Shorter kneading and rising steps. Although faster, it gives a smaller, more dense
loaf - but still very edible.
5. SWEET
For breads with additives such as fruit juices, grated coconut, raisins, dry fruits,
chocolate or added sugar. Due to a longer rising step, the bread will be light and airy.
6. GLUTEN FREE
The ingredients to create gluten-free breads are unique and depend a lot on the
brand of flour you buy. While they are yeast breads, the dough is generally wetter
and more like a batter. It is also important not to over-mix or over-knead gluten-free
dough. There is only one rise, and due to the high moisture content, baking time is
increased. Mix-ins (added ingredients) must be added at the very beginning of the
cycle with other basic ingredients. Most gluten free flours have a bread recipe with
them - use that for best results.
7. ULTRA FAST
Why would you even need this? If you're the high powered type who likes eating
door steps and doesn't have time to let the bread develop properly, then this is the
programme for you! Actually, this programme can be used for cakes too (see below)
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